pie crust

Pie crust is a must for most pies, tarts and even quiche. Here is a basic pie crust recipe that you may use for your pie.

Ingredients:

1) 2 ¾ cups of all purpose flour

2) 1 cup butter, cold and diced to small cubes, about ½ inch keep in fridge before use

3) 1 teaspoon of salt

4) 1 teaspoon of sugar (if you’re making sweet pie filling)

5) 4 – 8 tablespoon of ice-cold water


Direction:
1) If you have food processor; you can use that. If you don’t; you can always use your hands. Combine the flour, salt and sugar (if needed).

2) Add butter and water; pausing 6 to 8 times until the mixture resembles something like course meat with pea sized rubble. If you’re using hands, crumble and mix with your hands the butter with the flour, while minimizing the butter melt from the heat of your hands.

3) Gently shape the dough to a ball and wrap it into a cling wrap and put it into the fridge for at least 5 minutes to allow it to cool.

4) Layer the rolling board with cling wrap and sprinkle with flour. Put 1/3 of the dough on the sprinkled flour and sprinkle some more flour on top of the dough. Put another cling wrap on top of the dough and start rolling it with a rolling pin. Occasionally lift the cling wrap to reduce the dough stuck under the cling wrap. Sprinkle some more flour if you feel the dough need it.

5) When you have achieve the thickness and the width that you want, take-off the top cling wrap and lift the dough together with the bottom cling wrap still attached to the dough; the cling wrap will prevent the dough from crumbling while you put the dough to the pie pan. Turn the dough upside down so the cling wrap will be on top and the bottom is bare from any cling wrap. Center the dough and line it to the pie pan. Ensure every nook and cranny was covered by the dough. Remove the cling wrap and cut away the excess dough at the edge of the pie pan.

6) Fill at least 1/3 of pan with beans or glass beads and bake the crust in a preheat oven until golden brown.

7) Remove the beans and let the crust cool for about 5 minutes before putting in the fillings.




Bahan2:
a) 2 3/4 cawan tepung gandum
b) 1 cawan mentega, sejuk, didadu kecil (simpan di dalam peti sejuk sebelum digunakan)
c) 1 sudu teh garam
d) 1 sudu teh gula (jika anda membuat pai manis)
e) 4-8 sudu makan air sejuk

Kaedah:
1) Jika anda mempunyai mesin pengadun, anda boleh menggunakan nya, tapi, jika tidak, anda boleh menggaul dengan tangan anda. Gabungkan tepung dengan garam dan gula (jika diperlukan)
2) Tambah mentega dan air sejuk, gaul hingga sebatian menjadi seperti ketulan2 kecil. cuba untuk mengurangkan pencairan mentega.
3) bentukkan menjadi sebiji bola, balut dengan plastik "cling wrap" dan dimasukkan ke dlam peti sejuk untuk sekurang-kurangnya 5 minit.
4) letakkan doh diantara 2 lapisan plastik "cling wrap" dan uli doh. angkat plastik "cling wrap" yang atas pada bila masa anda perasan plastik perlu dibetulkan.
5) apabila anda sudah mencapai ketebalan yang anda mahukan, angkat lapisan atas plastik, dan dengan berhati2, terbalikkan doh yang sudah dileperkan ke dalam loyang. pastikan setiap sudut loyang dilitupi. buang lebihan doh. 
6) buat lubang2 kecil pada dasar "crust" dan masukkan bebola kaca kecil atau kacang hingga memenuhi 1/3 tinggi loyang
7) bakar hingga perang keemasan.
8) biar sejuk sekurang-kurangnya 5 minit sebelum digunakan. 

beef stew

Ingredients:
• 2 pounds lean stew beef
• 1 cup chopped onions
• ½ teaspoon of powdered allspice
• 2 to 3 teaspoons vegetable oil
• 1 can (approx. 10 1/2 ounces) condensed beef broth
• hot water
• 3 cups diced potatoes
• 2 cups diced carrots
• 1 stalk celery, cut into 1/2-inch pieces
• 2 tablespoons flour
• 1/3 cup cold water
• black pepper and seasoned salt to taste

Preparation:
1) Cut the beef into cube of about 1 inch.
2) In a big pot, heat the oil. Add the beef, the spice and the onion. Cook over medium heat until the meat is browned and the onions are tender.
3) Add the beef broth and hot water until the fluid level in the pot was raised to about 1 inch above the meat. Cover the pot, reduce the heat to low and leave for 1 ½ to 2 hours or until the meat is tender.
4) Add the potatoes, carrots and celery. Cover and stir occasionally for about 30 minutes until the vegetables are tender.
5) Combine the flour with the cold water; stir until smooth. Gently stir in the flour mixture into the pot, combining a little at a time.
6) Add pepper and salt to taste.



versi bahasa malaysia

bahan2
2lb daging
1 cawan bawang besar, didadu
1/2 sudu kecil serbuk rempah allspice
2-3 sudu minyak untuk menumis
1 cawan air rebusan daging
air panas
3 cawan lobak merah didadu
3 cawan kentang didadu
1 batang seleri, dipotong 1/2 inci
lada hitam dan garam secukup rasa

kaedah

daging didadu 1inci
dalam periuk besar, masak daging, rempah dan bawang. masakatas api sederhana hingga daging berwarna perang dan bawang menjadi lembut
tambah air rebusan dan air panas hingga air lebih tinggi dari daging lebih kurang 1 inci. tutup periuk, perlahankan api dan reneh hingga 1 1/2 jam
tambah kentang, seleri dan lobak. renehkan lagi 30 minit
larutkan tepung dalam air. kacau air tepung ke dalam stew.
tambah garam dan serbuk lada hitam mengikut kegemaran

Quiche

Quiche is a type of open pie that came from French.. Any meat or vegetable can be put into the pie.. Here are the one that I've made; with meat, mushroom and spinach.








Ingredient :


a) shallot; about 4 cloves, minced

b) meat; about 1 cup of very small cut.

c) mushroom; about 1 and 1/2 cup of small cut mushroom. (please don't use the ones canned)

d) 4 large eggs

e) 1 cup of skimmed milk

f) salt and pepper

g) cheese, you can even use cheddar

h) 3 tablespoon of olive oil

i) A big tomato, sliced.

i) pie crust

Direction:

1) Preheat the oven to about 350 degrees

2) Spread the pie crust onto a pie pan. Blind bake it for 15 minutes. after removing the beans; bake it again for another 5 minutes or until brown. Cool the crust on a rack.

3) For the fillings, heat the oil in a pan and saute the shallot until fragrant and translucent.

4) Add the meat and let the juice runs and cook until it dry.

5) Add the mushroom, let the juice runs and cook until it dry and the mushroom browned.

6) Add the spinach until soften. let the filling cools

7) Sprinkle a thin layer of cheese into the bottom of the pie crust, then followed by the filling then another layer of the cheese.

8) In another bowl, break the eggs and add the milk, salt and pepper. beat until smooth.

9) Pour the egg mixture into the pie crust. put the slices of tomatoes on top.

10) Bake for 30-35 minutes or until the center is almost firmed. Let the quiche cool on a rack.

Enjoy! (",)v

versi bahasa malaysia

bahan2

kerak pai

sedikit minyak

bawang merah, dihiris

daging, dipotong kecil

cendawan

bayam, diambil daunnya

4 bj telur, dipukul

1 cawan susu skim

keju cheddar cincang

tomato, dihiris

garam dan lada hitam secukup rasa

kaedah

panaskan oven ke 350 C

sediakan kerak pai ke dalam bekas yang anda mahu letak ke tepi sebentar

panaskan minyak di dalam kuali

tumis bawang hinna wangi

masukkan daging dan masak hinnga air yang keluar kering

masukkan cendawan dan masak hingga lembut

masukkan daun bayam, masak hingga lembut. telak tepi, biarkan sejuk sebentar

campur telur dan susu, pukul hingga sebati, masukkan garam dan lada hitam secukup rasa

taburkan separuh dari keju di dalam bekas kerak pai.

tuang isi daging yang dimasak tadi

tuang selebih keju ke atas daging.

letak kepingan tomato ke atas keju

tuang telur

bakar selama 30-35 minit hingga jika dicucuk dengan pencungkil gigi, keluar dengan bersih

biarkan sejuk sebelum dihidang